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Blue cheese polenta with balsamic mushrooms
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Savory blue cheese enhances creamy polenta with tangy balsamic mushrooms.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 750ml (3 cups) milk
  • 340g (2 cups) polenta (cornmeal)
  • 70g (1 cup) shredded parmesan
  • 100g gorgonzola or creamy blue cheese
  • 36.40 gm olive oil
  • 1.2kg button mushrooms, halved
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme
  • 80ml (1/3 cup) balsamic glaze
  • 60g baby rocket
Instructions:
  • In a large saucepan, bring the stock and milk to a boil over high heat. Slowly pour the polenta in a steady stream while stirring continuously until well combined.
  • Lower the heat to medium-low and stir frequently, cooking for 35 minutes or until the polenta reaches a soft and creamy consistency. Add the parmesan and half of the gorgonzola or blue cheese, then season with pepper.
  • Heat up half the oil in a large frying pan over high heat until sizzling. Cook half of the mushrooms for 4-5 minutes until they turn golden. Transfer to a heatproof bowl. Repeat with the remaining oil and mushrooms.
  • Add the mushrooms back to the pan with the garlic and thyme. Cook while stirring for about 30 seconds until fragrant. Pour in the balsamic glaze and continue stirring for 1-2 minutes until everything is heated through.
  • Spread the polenta evenly on serving plates. Add the flavorful mushroom mixture on top and sprinkle with the remaining gorgonzola or blue cheese. Finish with a handful of rocket before serving.

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